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Asparagus Gruyere Tart

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  • Asparagus Gruyere Tart

    Asparagus Gruyere Tart

    Author Manila Spoon


    1 sheet frozen Puff Pastry, thawed
    2 cups grated Gruyere Cheese, see Notes for possible substitute
    bunch of thin Asparagus
    1 Red Bell Pepper, sliced (see photo of tart to see how it should look like when chopped)
    1 tbsp Olive Oil
    Salt and Pepper, to taste
    Balsamic Vinegar, optional (I used Nonna Pia’s Balsamic Glaze)
    Italian Herb Seasoning or your favorite combo of dried herbs, optional (I used a light sprinkle of Fox Point)

    Preheat the oven to 400 F. Place the defrosted puff pastry on top of a large shallow baking sheet. Unfold and roll the defrosted puff pastry sheet to about 16" x 12" rectangular shape. 

    Score the dough 1" from the edges to create a rectangular frame. Use a fork to pierce the dough inside the frame. This is to prevent the dough from rising while it's baking and will leave a nice frame around the perimeter of the dough. 

    Bake just until it turns a little light brown about 8-10 minutes. Remove the shell from the oven. Sprinkle with the shredded cheese and lay the asparagus alternating the ends and tips. Brush with oil using a pastry brush. Place the sliced bell pepper on top. Season with salt and pepper, to taste.

    Bake for about 20 minutes or until the asparagus are crisp-tender and the cheese has melted. Slide the tart onto a serving dish. Sprinkle with your choice of dried herb blend and drizzle with a few drops of balsamic vinegar. Serve with a salad for a light lunch or dinner.

    Charlene’s notes 4-9-2023: This was excellent and pretty easy to make. I followed the recipe exactly.​